Learn how to ace hot chocolate charcuterie boards! Heavenly Almond-Apricot Layer Cake Recipe - BettyCrocker.com calicopurr on 6 Oct 2010 , 7:37pm. Good appetite! Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. May 22, 2013 - Filling: • 1 cup of heavy whipping cream • 1 cup of milk • 1 large package of jello instant vanilla pudding • 8 to 9oz Apricot Preserves ... More information Apricot Mousse Filling for carrot cake Top with a big dollop the apricot filling spread evenly. Chocolate cake with peanut butter filling is really good. Gradually increase mixer speed to high and beat until soft peaks form. The cake center will sink, leaving you with a flat surface. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Add gelatin mixture to apricot mixture in blender, and process until smooth. Trace the circles with your finger.). Place the cake in the fridge for 15 minutes, so the layers hold together. this link is to an external site that may or may not meet accessibility guidelines. I put the softened apricots in the blender along with the gelatin. Best Layer Cake Filling Ideas and Recipes. Sacher Torte is one of the most famous cakes around the world. Add gelatin mixture to apricot mixture in blender, and process until smooth. Wonderful! I did the vanilla mousse as a filling in a cake and covering the cake in it. Learn how to cook great Apricot mousse cake filling . Info. Christian Dior’s Apricot Mousse. Fold the apricot mixture into the whipped cream using a rubber spatula. The cake made 44.00 for our auction. Easy to make and SO delicious! Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Orange curd or orange flavored pastry cream. To make sponge cake layers: Position racks in top third and middle of oven. Flourless white chocolate almond cake topped with a layer of blueberry and apricot mousse. Brush it with about one-third of the soaking liquid. Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Mix together the quark, yogurt, apricot puree, lemon juice and sugar. Using an 8-inch round cake pan as a guide, draw 3 circles on the parchment paper with a pencil. Beat on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 3 minutes. Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Add to the apricot mixture in bowl, stirring until well-blended. ... A gingerbread cake would be good with a vanilla cream filling. Continue until you have used all four layers. Whisk about one-fourth of the meringue into the cooled apricot puree, then fold in the remaining meringue. Run a knife around the outside of the cake to release it from the pan. Bring to a boil, reduce the heat to low and simmer, covered, just until the apricots are tender, 20 to 30 minutes. Crecipe.com deliver fine selection of quality Apricot mousse cake filling recipes equipped with ratings, reviews and mixing tips. Lightly coat the paper with cooking spray. Remove the pan's outer ring, then smooth the sides with a knife. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Remove from pans, place on waxed paper or wire racks and allow to cool completely before filling and frosting. Lv 7. Here we layer sponge cake with apricot mousse for a beautiful presentation. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Then took it out and folded it into whipped cream. In small saucepan place apricots and water and allow to stand, covered, 2 hours. Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. I used this filling recipe to frost and fill the Boscobel Beach Ginger Cake also on this site. Filling: • 1 cup of heavy whipping cream • 1 cup of milk • 1 large package of jello instant vanilla pudding • 8 to 9oz Apricot Preserves Directions In Medium bowl, mix all ingredients well until smooth consistency. Remove bowl from simmering water; beat in vanilla. Tie with a ribbon, then fill the top of the cake with fruits and berries. Set a fine sieve over a bowl, transfer the apricot puree to the sieve and work it through with a rubber spatula; discard any coarse pulp that remains. To assemble cake: To make a soaking liquid, combine Amaretto (or other liqueur) and the remaining 1/4 cup water in a small bowl. Tomorrow, the Apricot Mousse Filling followed by Thursday the Cream Cheese Icing and our finished cake! 67.8 g Place one of the cake layers in the center of the pan, bottom-side up (it will not reach all the way to the perimeter). Let the puree cool to room temperature. In addition, the Vizyon Fruit pastry fillings can also be used for filling, decorating and flavouring through the layers of your cakes and in your pastry products. Hey it's Foodie Friday at Designs by Gollum! Place the second cake layer on top followed by more apricot filling. Source(s): Pastry student - work at a custom cake shop. Wash and dry the beaters. Im trying to make an apricot flavored mousse. *Apricot Fruit Filling *Apricot Mousse *Apricot Bavarian Cream Whole Cherry *Whole Cherry Fruit Filling ... *Coco-Pecan (German Chocolate Cake Filling and Icing) *White Chocolate Ganache *Dark Chocolate Ganache *Fudge Liquors To Incorporate into Your Cake, Filling or Icing, or All Three Add cream of tartar and salt to the egg whites and beat on low speed until frothy. Return to the refrigerator briefly to set the preserves. Whip to stiff peaks. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. Sift one-third of the cake flour on top; fold in the whites and flour until nearly combined. Top with a second cake layer and brush with half of the remaining soaking liquid. Get full Apricot Mousse Filling Recipe ingredients, how-to directions, calories and nutrition review. Invisigoth. Add genuine fruit taste and flavour from the pastry filling. Blueberry Apricot Mousse Cake 6" $22.00 | 10” $38.00. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. Spread the top layer of mousse as smooth and even as possible with a small metal spatula. 3 3 large eggs, at room temperature (see Tip), ½ tablespoon 1/2 cup plus 1 tablespoon sugar, divided, 2 ½ teaspoons 2 1/2 teaspoons (1 envelope) plain gelatin, 3 tablespoons 3 tablespoons plus 1/4 cup water, divided, ¼ cup 1/4 cup Amaretto, or other almond-flavored liqueur, ¾ cup apricot preserves, preferably all-fruit, 1 Apricot roses, and fresh mint sprigs for garnish, © 2020 EatingWell.com is part of the Allrecipes Food Group. The crowd loved it. EatingWell may receive compensation for some links to products and services on this website. Apricot mousse cake filling recipe. A moist and flavorful carrot cake with a tangy apricot filling. Whip the cream and fold it into the apricot mixture. Apricot mousse. Top with another 6-inch cake layer. Ingredients. 0 0. Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Bring about 1 inch of water to a simmer in a saucepan. Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days. Remove bowl from ice. Then I put fresh strawberries and blueberries on it. Use gentle strokes as to not deflate the mixture. Thanks. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Repeat with remaining cake, syrup and mousse. Immediately slide the layers, still resting on the paper, onto a counter. Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Spoon one-third of the beaten egg whites onto the egg-yolk mixture. Top with half of the remaining mousse. ... WOW this is an excellent recipe! Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Slide a thin spatula under the layers to release them from the paper. Wring the gelatine out well and place in a small pot along with the Grand Marnier and allow to dissolve. Place the cake on a wire rack, pour over the glaze and smooth with a palette knife. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Refrigerate until the mousse is set, about 6 hours. 22 %. When the cake is cool, make the apricot glaze. Carefully wrap the layer with plastic wrap; place the tier in … Vizyon Apricot Fruit Filling is perfect to use with pastries, cookies, cakes, pies and similar bakery products. Garnish with apricot roses and fresh mint sprigs. Apricot Halves: 1 Can: Apricot Nectar: 3 Tablespoons: Heavy Whipping Cream: 2.5 Cups: Powdered Sugar: 1/2 Cup: Powdered Gelatin: 1 teaspoon: Salt: 1/4 teaspoon . Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. Learn how to cook great Apricot mousse filling . Spread filling … Add the food color, if using. Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Cover with kitchen towels and let cool to room temperature. Tilt the cake so that the preserves cover the top. Beat egg white mixture at medium speed of a mixer 7 minutes. Add to the apricot mixture in bowl, stirring until well-blended. Thanks so much for sharing this recipe. Spread one-third of the apricot mousse in an even layer on top, filling the gap between the cake and the side of the pan. Coat a 9-inch springform pan with cooking spray. I used my hand mixer and beat for about 3 minutes or until it looks like mousse. To decorate, transfer to a cake board or plate and stick white chocolate cigarellos round the edge of the cake. Add vanilla. Place a cake layer on the cake board or cake stand. Puree along with any remaining liquid in a food processor fitted with a steel blade. Total Carbohydrate Covered … Top with half of the remaining mousse. Add Grand Marnier, lemon … Add the fourth white to the bowl of whites. Spread one-third of the apricot mousse in an even layer on top, filling the gap between the cake and the side of the pan. Apricot mousse filling recipe. Strain glaze through a sieve, using a spatula to push on the solids. Turn the paper over (the lines will show through). Get one of our Apricot mousse filling recipe and prepare delicious and healthy treat for your family or friends. Refrigerate for 2 hours or until set. GET THE RECIPE. Bake until the layers are golden and firm when lightly pressed, 12 to 15 minutes, switching the positions of the sheets midway through baking. 326 calories; protein 5.3g; carbohydrates 67.2g; dietary fiber 1.9g; fat 4.1g; saturated fat 2g; cholesterol 64.7mg; vitamin a iu 934.5IU; vitamin c 5.5mg; folate 39.2mcg; calcium 43.1mg; iron 1.8mg; magnesium 8.8mg; potassium 373.1mg; sodium 81.8mg; thiamin 0.1mg. Place bowl over another extra-large bowl filled with ice; let … All Right Reserved. Swiss and salami have had their day. Cook over low heat 10 minutes, stirring until gelatin dissolves. To make the quark cream, soften the gelatine in cold water. Get one of our Apricot mousse cake filling recipe and prepare delicious and healthy treat for your family or friends. Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Sour cream instead of oil shaves off some calories. Offers may be subject to change without notice. Rate this Apricot Mousse Filling recipe with 4 1/2 cups fresh orange juice, divided, 4 cups dried whole apricots (about 16 oz), 4 (1/4 oz) envelopes unflavored gelatin, 4 large egg whites, 3 cups sugar, 1/2 cup water, 4 tsp light corn syrup, 2 tsp vanilla extract To make apricot mousse: Put lemon juice in a small bowl and sprinkle with gelatin; set aside to soften. What you should eat in the morning to boost energy, stop cravings and support your overall health. Made a second cake for my fav charity's first ever CAKE AUCTION! Crecipe.com deliver fine selection of quality Apricot mousse filling recipes equipped with ratings, reviews and mixing tips. Just in case you love the idea of making an impressive layer cake with some kind of unique, delicious filling just as much as we do, if not more, here are 15 of the very best flavours and recipes we’ve come across so far in our search! Here's a recipe for the Costco mousse filling: (Think they pair carrot cake w/apricot mousse filling). Let cool slightly, then pour through a small strainer onto the top of the cake, pressing on the preserves to extract all the liquid. Combine 1/2 cup sugar, 2 egg whites, cream of tartar and 3 tablespoons water in a metal mixing bowl large enough to fit over the saucepan. Spread the fruit with apricot glaze, then serve. Sprinkle in the remaining 1 tablespoon sugar and continue beating until stiff but not dry peaks form. (Alternatively, line the baking sheets with foil, coat with cooking spray and dust with flour. Remove from oven and cool in pans for 5 minutes. Once upon a time, you could pick up a carrot cake sheet cake from Costco, which came with apricot mousse filling and cream cheese icing sprinkled with … Carrot Cake with Apricot Filling submitted by muttandchops 1 decade ago. Set the bowl over the gently simmering water and beat with an electric mixer on low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140 degrees F. (This will take 2 to 3 minutes.) 1. Source: EatingWell Magazine, May/June 1996. Gradually beat 1/2 cup sugar into the yolks with an electric mixer. Repeat with another third of the whites and flour, and then the final third. Remove the plastic wrap from the cake. Immediately transfer the hot apricots and liquid and the softened gelatin to a food processor; puree until as smooth as possible. Repeat with remaining cake, syrup and mousse. Separate 3 eggs into 2 mixing bowls. Preheat to 325 degrees F. Line 2 large baking sheets with parchment paper. Brush it with about one-third of the soaking liquid. Top with a second cake layer and brush with half of the remaining soaking liquid. Melt the preserves in a small saucepan over low heat. Cover the cake with a piece of plastic wrap that has been coated with cooking spray. Spoon the cake batter onto the three circles, spreading it with the back of a large spoon within the outlines to make layers that are level and smooth. 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